HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCarb Smart BBQ Rubbed Pork Tenderloin
Carb Smart BBQ-Rubbed Pork Tenderloin

Carb Smart BBQ-Rubbed Pork Tenderloin

with Salad and Roasted Cauliflower

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Is there anything better than seasoned pork slathered in sweet and tangy BBQ sauce? We think not. It's the main feature of this tasty carb mart meal, with cauliflower and salad coming alongside to create a perfect dinner plate.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Tenderloin

285 g

Cauliflower, florets

1 tbsp

BBQ Seasoning


2 tbsp

BBQ Sauce


56 g

Baby Spinach

50 g


66 g

Mini Cucumber

1 tbsp

White Wine Vinegar


80 g

Roma Tomato

1 tsp

Garlic Salt

Not included in your delivery

4 tbsp


0.06 tsp


0.13 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories550 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate27 g
Sugar15 g
Dietary Fiber5 g
Protein43 g
Cholesterol95 mg
Sodium1270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Silicone Brush
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut cauliflower into bite-sized pieces. Add cauliflower, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with pepper, then toss to coat.Set aside.


Pat pork dry with paper towels. Season with BBQ Seasoning and remaining garlic salt. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 6-8 min. Transfer pork to the other side of baking sheet with cauliflower. Brush half the BBQ sauce over pork. Roast pork and cauliflower in the middle of the oven until cauliflower is tender and pork is cooked through, 18-22 min.**


Meanwhile, peel, then thinly slice shallot. Cut cucumber into 1/4-inch rounds. Cut tomato into 1/4-inch pieces.


Add vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add shallots, then toss to coat.


When pork is almost done, add cucumbers, spinach and tomatoes to the large bowl with shallots. Toss to combine.


Slice pork. Divide pork, salad and cauliflower between plates. Serve remaining BBQ sauce on the side for dipping.